1 (14 ounce) can unsweetened crushed
pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal Measure or 6 packages sweetener
or 1/4 cup Spoonful*
1 teaspoon cornstarch
4 tablespoons margarine (at room temperature)
3 1/2 teaspoons Equal Measure or 12 packages
sweetener or 1/2 cup Spoonful**
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk
Drain pineapple, reserving 1/4 cup juice.
Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
Beat margarine and Equal in medium bowl until fluffy; beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.
Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg
Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe